The story of Greek Easter brioche

The name “tsoureki” comes from the Turkish word «corek» means any bread is made with yeast. There are various kinds of corek, both savory and sweet, and in various sizes and shapes depending on the manufacturing area. The Armenians and the people of Azerbaijan, make a round flat bread sprinkled with sesame seeds that they call «churek». The name “tsoureki” probably adopted by the Greeks during the Ottoman era, where they started to make their own version of brioche like a sweet bread made with milk, butter and eggs.

The Greek Easter brioche as an important element of Greek tradition is associated with local customs and obtains a unique value for all Greeks especially around Easter. Specifically, brioche symbolizes the resurrection of Christ, as the flour alive and transformed into bread and kneading shaped harness symbolizes the removal of evil spirits. The “tsoureki” is the best known of the various Easter breads of Greek tradition, while other well-known Easter breads is “lamprokouloures” or “lampropsomo.”

Nowadays “tsoureki” is consumed throughout the year, while the various versions where available-plain or with various fillings-the “transforming” the pleasure that you savor every moment of the day!